MEXICO | CHIAPAS
ORIGIN | Mexico
REGION | Chiapas
NOTES | Chocolate, Lemon, Vanilla
ROAST | Medium
GROWN BY | Amalia Diaz Ruiz
VARIETAL | Bourbon, Typica
PROCESS | Washed, Sun Dried
ELEVATION | >1,200
Amalia Diaz Ruíz owns the 6-hectare farm El Durazo, where she has 2 hectares of coffee planted in a mix of varieties, including Bourbon, Caturra, Costa Rica 95, and Sarchimor. Coffee is picked ripe and depulped the same day, fermented underwater for 18 hours, and washed three times before being spread on cement patios to dry for 7 days. Amalia is a member of the Comon Yaj Noptic cooperative in the southern Mexican state of Chiapas, along the buffer zone of El Triunfo Biosphere Reserve, one of the world's most diverse forest reserves. In the highlands of the Sierra Madre de Chiapas, the reserve contains Mesoamerica's largest continuous cloud forest, and is a refuge for thousands of plant and animal species. Within this buffer zone is the Comon Yaj Noptic cooperative. (Comon Yaj Noptic means "all of us think.") The producers here have the advantage of many ideal conditions, including good altitude, obviously a very lush environment, and high-quality coffee varieties like Typica, Bourbon, and Caturra.
Chiapas borders Guatemala and shares the same mountain range with Huehuetenango, one of the best coffee growing regions in Guatemala. It is known to be one of the safest states in Mexico and has a national cloud forest park: El Triunfo Biosphere Reserve with Quetzals and Horned Guans.
In the cup, this coffee has a medium body; light sweet acidity with a hint of chocolate, toffee, vanilla, and nice nutty notes.
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